Directions
Preheat oven to 375° F. Coat a large baking sheet with cooking
spray. In a small bowl, combine sugar and cinnamon. Mix well and set
aside. Unroll breadsticks and cut each in half lengthwise, to make 24
pieces. Arrange pieces on prepared baking sheet and coat with cooking
spray. Sprinkle 1/4 tsp. cinnamon-sugar mixture over each piece.
Tie each piece into a knot (pulling dough gently, if necessary).

In saucepot over high heat, cook green beans in 2 quarts boiling water
3min, or until crisp tender; drain and plunge into ice water. In
nonstick skillet over medium heat, cook bacon 5min, or until crisp,
turning once.

Drain on paper towels; coarsely chop. Remove all but 1
tbs drippings from skillet. Add mushroom, shallots and dried thyme to
skillet. Over medium high heat, cook mixture 2min. Stir in green
beans and cook 2min more until vegetables are heated through.

Bake 20min, or until cake tester inserted in center comes out clean. Cool completely. Place 1 cake layer on serving plate; top with 1/2 cup
cream cheese frosting. Repeat layering; top with third cake layer.
Frost sides and top of cake with remaining cream cheese frosting.

In microwave, heat chocolate frosting(lid and foil removed), 30 sec or
until pourable. Slowly pour over top of cake. Garnish cake with
walnuts, orange slices and raspberries, if desired.